Champion Fish in Foil

The campsite grill is also a good solution for the big ones that don't get away. Because the fish is wrapped in foil, it doesn't dry out. On the other hand, it doesn't benefit from an aromatic campfire, but with these flavor enhancers it doesn't need it.

1 large whole trout, cleaned
1 lemon, sliced thin
1 sweet onion, sliced thin
Vermouth or white wine
Salt and pepper

Rinse fish in cool water, and pat dry with paper towels. Generously salt and pepper fish inside and out.

Lay fish on large piece of buttered heavy-duty foil. Line cavity of fish with layer of overlapping lemon slices alternating with onion slices. Measure stuffed fish at thickest point. Sprinkle several tablespoons of vermouth over fish (about 4 to 6 for a 5-pound fish.) Enclose fish in foil: Fold the sides of the foil over the head and tail; and then bringing the top and bottom edges together, roll the foil down until it forms a seam across the fish.

Lay pouch on grill, and bake over hot coals for about 10 minutes per inch of thickness. Check to see if the fish is done‹cut a slit in thick part near backbone and see if the flesh is opaque. If not, continue baking as long as needed; the fish is unlikely to get dry using this method even if it takes considerably longer to cook than the 10-minute-per-inch rule of thumb. If it does seem to be getting dry when you check it, dribble in a tablespoon or two of melted butter or oil.

If you prefer, you can cook the fish in a preheated 450-degree oven following the same directions.

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This recipe is copyright ©1985, 1999 William and Loretta Marshall.
Questions and comments can be sent here.
Page last updated 6/16/99.